Fesenjan – Duck With Pomegranate & Walnut Sauce - cooking recipe

Ingredients

2 tablespoons sunflower oil
4 duck breasts, skinned and scored
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
salt & freshly ground black pepper
3 tablespoons pomegranate molasses
150 ml chicken stock
75 g walnuts, finely chopped
2 -3 teaspoons sugar (to taste)

Preparation

Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.